Pastry chef Harry Fiebelman fills the holiday buffet with a variety of festive desserts that show a range of techniques, starting with bûche de Noël - a yule log cake with chocolate sponge cake, whipped chocolate ganache, chocolate Swiss buttercream, and marzipan mushrooms. Enjoy cranberry-walnut thumbprint cookies, gingerbread pots de crème, and chocolate swirl fudge. #holidays
Tue, Dec 14, 6 pm to 8:30 pm